The beauty of this yoghurt cake recipe from cronut inventor Dominique Ansel is that the main measuring tool is a simple yogurt cup.
Yogurt cake is every French child’s first foray into the world of baking, thanks to its easy-to-remember ratio of one-two-one: one single-serve yogurt cup, to two cups of flour, one cup sugar. “Growing up in France, every kid learned how to make this easy yogurt cake,” Ansel writes. “All you need is a container of yogurt and a few pantry staples, and you use the yogurt container as a measuring cup for the other ingredients.
It’s a classic, no-fail recipe that makes for a great weekend project with the kids. The yogurt cake recipe is featured in his upcoming cookbook “Everyone Can Bake,” out in the US April 14 2020.
1 container (7oz) yogurt (plain full fat or Greek yogurt)
2 containers flour
1 container sugar
1/2 container olive oil or vegetable oil
1/2 tsp baking soda
1 tsp vanilla
1 tsp salt
Large mixing bowl
Wooden spoon or spatula
Round cake pan or loaf pan
1) Preheat your oven to 360F
2) Butter and flour your cake/loaf pan (you can also use cooking spray)
3) Combine all ingredients except the eggs and vanilla in a large mixing bowl. Stir with a spatula until smooth and free of any lumps. Add the eggs and vanilla in stir until combined.
4) Pour the batter into the prepared cake/loaf pan. Bake for 25-35 minutes or until the top is golden brown and a paring knife/cake tester comes out clean. Once baked, let cool for 5-10 minutes before removing from the pan.
This story is published via AFP Relaxnews.